SUMMER DINNER MENU
Leafy green salad
Vanilla-Roasted Peaches with Raspberries
Maryland Crab Cakes
1 lg. egg
2 1/2 tbsp. mayo
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
1/4 tsp. salt
1/4 cup finely diced celery
2 tbsp. finely chopped fresh parsley
1 lb. lump crab meat
1/2 cup panko crumbs
1. Line baking sheet with aluminum foil.
2. Combine egg, mayo, mustard, Worcestershire, Old Bay, salt, celery and parsley
in a large bowl and mix well. Add the crab meat and panko; gently fold mixture together
until combined. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. It is important to cover and refrigerate at least 1 hour. The crab cakes break apart quite easily and refrigeration helps hold them together.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot place the crab cakes in the pan and cook until golden brown, about 3-5 minutes on each side. A fish spatula works great when turning these over.
***Recipe may be found at High Protein Foods on Facebook (many thanks for such a delish recipe!)
MEXICAN STREET CORN SALAD
This is a family favorite. I have shared this recipe in the past but because so many of you loved it, I am sharing it again.
MEXICAN STREET CORN SALAD
- 3 ears of corn (about 1.5 - 2 cups kernels)
- 1 tablespoon olive oil
- 1 garlic clove, peeled
- 1/2 to 1 jalapeno, roasted and chopped
- 1/2 cup chopped scallions
- 2-3 tablespoons mayo ( I used 2)
- juice from 2-3 limes (I used 2)
- 1/3 cup crumbled cotija (or feta) cheese (I used feta)
- a big handful of cilantro
- 1/2 teaspoon smoke paprika
- salt to taste
- Sriracha, or other hot sauce for serving (optional)--I used Sriracha and put a few squirts into recipe--yum!
1. Heat a large skillet, add the olive oil to coat the bottom. When it is very hot, add the corn and garlic clove. (I blotted some of the juices off the corn with paper towel prior to putting it in the pan.) I diced the garlic and left it in the recipe. (the original recipe uses the whole clove to just saute and then removes it.) Once the kernels are browning on one side (60 seconds), stir and let them continue to cook for a few more minutes.
2. Turn the heat off and stir in chopped jalapeno, scallions, mayo, lime juice and a bit of salt.
3. Remove the corn from the pan and top with cotija (feta) cheese, a dusting of paprika, and cilantro. Taste and adjust seasonings.
4. If you like spicy, add a few squirts of Sriracha.
You may blacken the jalapeno by putting it in a dry skillet for a few minutes on each side and then chop it.
Yield servings--3-4 (In my opinion it is really 2-3 small servings.) You may want to double the recipe because it is sooooooo good!
*****This recipe was found on loveandlemons.com Thank you!
VANILLA-ROASTED PEACHES WITH RASPBERRIES
This is a delicious Martha Stewart recipe....THANK YOU!
The fresh lemon and sugar combo make for a fresh delightful taste. It's a nice light dessert great anytime, but best when peaches are in season!
I hope you enjoy my Summer Dinner menu! All of the recipes are quick and easy and are sure to delight your guests!
Have a wonderful weekend! See you on Monday where I create something delish from my huge Basil plant!